Ingredients
Method
- 40 g Woolworths beetroot and cranberry leaf salad
- 30 g chevin
- ½ ripe avocado
- ¼ lemon juiced
- 60 g Woolworths sliced hot-smoked salmon with mustard, pepper and dill
- basil pesto, for serving
- sea salt and freshly ground black pepper, to taste
Method
Ingredients
Add a handful of leaves to your lunchbox, top with goat’s cheese and the avocado – squeeze the lemon juice over the avocado.
Just before lunch, add the trout, toss with basil pesto and season.
Cook’s note: Use half a can of sardines instead of salmon if you like.
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